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Maple Glazed Parsnips and Carrots

Posted By Simon Clarke On 2012/12/06 @ 2:39 pm In Christmas, Hanukkah,Eggs,Fall,Fish,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Sides,Sides,Soy,Sulphites,Thanksgiving,Tree Nuts,Wheat,Winter | No Comments

Serves 4-6

Free of: Gluten and top allergens

Ingredients

  • 3 large parsnips, peeled, thinly sliced
  • 4 large carrots, peeled, thinly sliced
  • 2 tbsp olive oil
  • 1 ⁄4 cup (60 mL) maple syrup
  • 1 tbsp fresh thyme
  • Pinch salt and pepper

Method

  1. Heat oven to 350˚ F.
  2. In a large bowl, combine all ingredients. Toss together thoroughly.
  3. Lay vegetables in a single layer on a parchment-lined baking sheet. Cook in oven for 25-30 minutes, turning at least once.
  4. Serve with braised chicken breasts [1].

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [2].

© Copyright AGW Publishing Inc.

See: Braised Chicken in Apple Cider [1]


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[1] braised chicken breasts: http://allergicliving.com/index.php/2012/12/06/braised-chicken-in-apple-cider/

[2] here: http://allergicliving.com/subscribe.asp

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